Layered Chicken Teriyaki Tempura Roll in Broth | Boar's Head

Name: Layered Chicken Teriyaki Tempura Roll in Broth | Boar's Head
Total time: 45 min
Ingredients: Header: Broth; 6 cups Cold water; 2 oz Seaweed (dried); 2 oz Bonito flakes; 1 oz Soy sauce; 1 oz Mirin; Salt (to taste); Header: Layered Teriyaki Chicken Tempura Roll; 10 slices Boar's Head Bold® Ichiban Teriyaki® Style Chicken Breast (sliced 1/4 inch thick); 10 slices Boar's Head Provolone Cheese (sliced thin); 2 tsp Vegetable oil; 3 lrg. Egg (beaten); 10 strips Rice paper (8 inch); 2 cups White sushi rice (cooked); 1/2 cup Teriyaki sauce; 1/2 cup Fennel pickles; 1/2 cup Rice flour; Extra Virgin Olive Oil (for frying); 10 Mushroom (fresh, sliced thin); 1/4 cup Daikon radish (sliced thin); 2 Scallion (sliced thin)

boarshead.com

A flavorful broth with layers of Boar's Head Bold® Ichiban Teriyaki® Style Chicken Breast, Boar's Head Provolone Cheese, fried egg and sticky rice.

View full recipe on boarshead.com

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Ingredients

Header: Broth
6 cups Cold water
2 oz Seaweed (dried)
2 oz Bonito flakes
1 oz Soy sauce
1 oz Mirin
Salt (to taste)
Header: Layered Teriyaki Chicken Tempura Roll
10 slices Boar's Head Bold® Ichiban Teriyaki® Style Chicken Breast (sliced 1/4 inch thick)
10 slices Boar's Head Provolone Cheese (sliced thin)
2 tsp Vegetable oil
3 lrg. Egg (beaten)
10 strips Rice paper (8 inch)
2 cups White sushi rice (cooked)
1/2 cup Teriyaki sauce
1/2 cup Fennel pickles
1/2 cup Rice flour
Extra Virgin Olive Oil (for frying)
10 Mushroom (fresh, sliced thin)
1/4 cup Daikon radish (sliced thin)
2 Scallion (sliced thin)